Warm mushroom, pancetta and fetta salad - TastyPlanner.com
Chef: Ris Davis
Warm mushroom, pancetta and fetta salad
Recipe Source: The Sydney Magazine
1/3 cup olive oil
8 slices mild pancetta
500g button mushrooms, halved if oversize
2 cloves garlic, crushed
1 teaspoon thyme leaves
Sea salt and cracked black pepper
2 tablespoons lemon juice200g fetta, crumbled 100g mixed salad leaves
Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat.
Add the pancetta and cook in batches for 1-2 minutes on each side or until crispy.
Drain on absorbent paper. Place the mushrooms, remaining oil, garlic, thyme,
salt and pepper in a bowl and toss to coat. Heat a large non-stick frying pan over
medium heat, add the mushroom mixture and juice and cook for 5 minutes. Add the lemon juice and cook for 1 minute. Place the mushrooms and pan juices in a small bowl and toss with pancetta, fetta and salad leaves.